Tag Archives: Food Styling

Mandarin Orange Prosecco Preserves

January 12, 2013

Mandarin Orange Prosecco Preserves

Herb and Garlic Sauteed Mushrooms

December 28, 2012

As a young wife in the 90’s, my go to party appetizer was a heady mixture of fungi sauteed in garlic and whatever herbs were still living in my hip urban container garden. Served with a baguette from the grocery freezer section for dipping. Fancy and French I assured myself.

A Southern Fruitcake Tradition

December 25, 2012

Words and Recipe by Brenda Anderson Photography by Chia Chong Styled by Libbie Summers I was running head first into adulthood before I acquired a taste for fruitcake. Here’s the […]

A Fruitcake By Any Other Name…

December 24, 2012

Words by Andrea Goto Photography by Chia Chong Photo Styling by Libbie Summers  Every Christmas my sister and I would help Mom haul the boxes of decorations from the attic, […]

Dark Chocolate Ginger Cream Pie

November 19, 2012

Ginger is my mother. Growing up, none of my friend’s mothers had such an “exotic” name. I loved saying her name and to this day I still refer to her using her full name “Ginger Patrick–not mom. This is Ginger Patrick’s pie. A rich dark chocolate pie with just a subtle hint of ginger–not at all like Ginger Patrick.

The King’s Belly Sandwich

May 31, 2012

When I was younger, I was obsessed with Elvis Presley. Okay, I still am. But back then my imagination was so ripe, I could picture myself on the the brightly decorated sets of his formulaic movies, befriending costars like Shelly Fabres. Shelly would ask “Libbie Marie (I would, of course, change my name) what did you and “E” do last night” and I would fill her in on all the exotic fun a sheltered ten year old could dream up for a date with the king.
Those were the innocent thoughts that filled a young heart. And these are the flavors, in honor of a first crush –my king, that satisfy an adult appetite.

The Unredeemed Radish

March 27, 2012

I’ve never met a vegetable I didn’t like, at least not one I couldn’t make more palatable by bathing in butter, showering in salt or layering in liquid cheese. That is, until I met the radish. She came into my life somewhat unexpectedly, showing up in my dinner salad—her dusty, magenta skin and bright white meat a stark contrast to the sickly green manger of iceberg lettuce and sliced celery on which she rested.

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